A Vitamin A / Vitamin D Ratio Connection?

"Although activated vitamin D and vitamin A signal through common cofactors, they compete for each others function. Retinoic acid antagonizes the action of vitamin D and its active metabolite. In humans, even the vitamin A in a single serving of liver impairs vitamin D's rapid intestinal calcium response. In a dietary intake study, Oh, et al, found that a high retinol intake completely thwarted vitamin D's otherwise protective effect on distal colorectal adenoma, and they found a clear relationship between vitamin D and vitamin A intakes, as the women in the highest quintile of vitamin D intake also ingested around 10,000 IU/d of retinol."

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"Another recent Cochrane meta-analysis concluded that although vitamin A significantly reduced the incidence of acute lower respiratory tract infections in children with low intake of retinol, as occurs in the Third World, it appears to increase the risk and/or worsen the clinical course in children in developed countries."

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Foods which have been successfully fortified with vitamin A include margarine, fats and oils, milk, sugar, cereals, and instant noodles with spice mix. Moisture contents in excess of about 7-8% in a food are known to adversely affect the stability of vitamin A. Beyond the critical moisture content there is a rapid increase in water activity which permits various deteriorative reactions to occur. Repeated heating, as may be experienced with vegetable oils used for frying, is known to significantly degrade vitamin A. The hygroscopic nature of salt has prevented its use as a vehicle for vitamin A fortification in countries of high humidity. In trying overcome this problem, a new vitamin A fortificant, encapsulated to provide an additional moisture barrier, was evaluated with limited success. The cost of using highly protected fortificants can be prohibitive in many cases.

In developed countries vitamin A fortification is limited to milk and dairy products, margarine and fat spreads and breakfast cereals. Current levels of fortification of Vitamin A are generally considered as safe.

Carotenoids can be used as a source of vitamin A. However the conversion and bioavailability of the carotenoids is known to be affected by the vitamin A status of the individual and by dietary composition. A conversion factor of 6:1 (six milligrams of beta carotene equivalent to one milligram of retinol) is currently being applied in calculating intake. The cost factor in using carotenoids as the source of vitamin A activity in fortification is generally considered prohibitive.

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I suspect Crohn’s disease will be helped with vitamin D and even cured in some (?many) cases, if the dose is adequate.

Vitamin A needs to be stopped. Accutane is a vitamin A derivative.

25(OH)D levels need to be 70-80 ng/ml, which requires 5,000 – 10,000 IU/day of vitamin D3, to treat Crohn’s disease.

Vitamin D needs cofactors to work properly. If I had Crohn’s, I would definitely pay the extra cost and buy a vitamin D with the expensive K2, and mg, zn and boron. These are the cofactors vitamin D needs to work. For example, the vitamin D receptor is like a glove. At the base of the fingers of the glove is a zinc molecule. Most Americans are zinc deficient. The same is true for boron, magnesium and probably K2.

I recommend the new D-Plus from Bio-Tech Pharmacal. Make sure it is the new formula, not the old one. The dose is three pills per day for 5,000 IU, this is important as most people take only one or two and so are still vitamin D deficient. Take with largest meal of day.

Also, ulcerative colitis will also be helped by ADEQUATE doses of vitamin D.

You have my permission to post this email.

John J Cannell, MD
Executive Director
Vitamin D Council
1241 Johnson Ave., #134
San Luis Obispo, CA 93401

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